The chef de partie supports the Head Chef in the daily operation and leadership of the kitchen. This role is hands-on, service-driven, and execution-focused, ensuring food quality, consistency, safety, and team standards are met at all times. The chef de partie acts as the Head Chef's delegate in their absence.
Key responsibilities
- Meet the required KPIs relevant to this position.
- Comply with all workplace policies, procedures, and legislative requirements including HSE and Food Safety.
- Actively participate in service, cooking and plating hot and cold dishes as required.
- Support the Head Chef in maintaining cuisine concepts, menu execution, and food presentation standards.
- Ensure food is prepared and delivered efficiently to meet service timing and quality expectations.
- Ensure all food is produced according to standard recipes, portion sizes, and quality benchmarks.
- Monitor mise en place levels to support smooth service flow.
- Assist the Head Chef with ordering,
receiving, and stock management.
- Maintain high standards of cleanliness and hygiene across all kitchen areas.
- Support and supervise junior kitchen team members during shifts.
About you
- Certificate III or IV in Commercial Cookery
- Valid Food Safety / Food Hygiene Certificate
- Working knowledge of HACCP principles
- Minimum 2–3 years' experience in a similar role or strong experience as a senior CDP.
- Strong understanding of kitchen operations and service flow.
- Sound knowledge of quality produce, cooking techniques, and menu execution.
- Experience supervising and supporting junior staff.
- Organised, calm under pressure, and service-focused.
- Good communication skills and solid attention to detail.
- Ability to work collaboratively and take direction from leadership.
📌 sous chef/ pizza chef (Randwick)
🏢 MAYBE FRANK
📍 Randwick
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